These are easy to make and you can create a fun assembly line out of the coating process with your friends, siblings and/or kids.
| Servings |
2-3 truffles
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 193 | 0mg | 4g | 31g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
1.6 | Water saved (gallons) [animal consumption only] |
 |
6.6 | Manure (pounds) not deposited into the environment |
 |
7.4 | Grains / feed (pounds) not consumed by animals |
 |
16.1 | Methane (gallons) not created by animals |
 |
197.1 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 30 minutes |
| Passive Time | 1 hour |
Ingredients
- 4 oz cream cheese (soy plain) (softened)
- 1 1/2 C powdered sugar
- 6 oz chocolate chips (semi-sweet) (melted)
- 3/4 tsp vanilla
- 1/4 C walnuts (finely chopped)
- 1/4 C coconut (flaked, toasted)
- 1/2 C powdered sugar
- 1/4 C cocoa powder (unsweetened)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar to the cream cheese and beat until blended; add the chocolate and vanilla, mix well, and refrigerate for at least one hour.
- Shape the mixture into one-inch balls; roll the balls into the nuts, powdered sugar and/or coconut.
Recipe Notes
You can also roll the truffles in different types of nuts and/or cocoa powder.
Cover and store for up to two weeks in the refrigerator.
© Mainly Vegan LLC